Return from Spring!

Well, I'm back! We've made it through the peak of the season, and although there's lots of spring left, I've gotten enough accomplished outside so I can get back to blogging.

Thanks to everyone who has visited the farm this spring and also to all our Landis Valley customers.

We had a good show at Landis Valley. Friday is always our better day and it was great this year! The weather was pleasant, sales were brisk and we had extra help this year. Maryanne and Tina, my soap ladies were kind enough to lend a hand in addition to my friend Candy, who helps me every year. Candy and I waited on customers and Tina and Maryanne kept things stocked and watered, directed people and helped to answer questions. It was great! Our extra hands made a huge difference.

Saturday morning was pretty good and then it got windy - really windy. We wound up taking the tent down, which was a first. Even with the weather, it was still a good show.

We've been busy at the farm helping customers, working in the gardens, and beginning to harvest and dry herbs. I've cut back the vigorous perennials, like oregano, mint, tarragon and catnip. Those I either hang in bunches to dry or dry them on my nice rack of screened shelves that John made. Remember, herbs will re-absorb moisture from the air on humid days. I often finish the drying process in my dehydrator. Make sure your herbs are thoroughly dry before storing, so mold does not develop.

It's lavender season too. Harvest it in bud, before the individual florets open. Bunch and hang upside down where it's warm, dry and dark.

What looks good in the garden:

• Snapdragons- easy, pretty and reliable
• Jupiter's beard- rosy red flowers, cut back later for rebloom
• Valerian- tall, white, fragrant
• Lady's mantle- colorful filler with roses
• Roses- lots of varieties, I like them fragrant

Lavenders

LAVENDER VARIETIES

Lavender is almost universally loved. What’s not to like—it has wonderful fragrance, aromatherapy and medicinal uses, and is an attractive plant in the garden. We carry nine varieties of lavender. All are fragrant and most are winter hardy here. The main differences will be the size of the plant and flower color. Here’s a guide to help you choose the right variety for your garden.

Compact forms are about 12”-15” tall (foliage) with flower stems standing above that. All plants are proportional, so compact varieties are shorter, not as wide and have shorter flower stalks than taller cultivars. ‘Hidcote’ and ‘Lady’ are very similar with attractive dark purple flowers. ‘Hidcote Pink’ has flowers that are pink in bud.

Mid-sized varieties run 18”-20” tall and are wider with slightly longer stems than compact types. ‘Munstead’ is extremely hardy, has lavender blooms and is the most common cultivar sold. ‘Twickel Purple’ has a slightly darker flower. Taller forms include ‘Grosso’ and ‘Alba’. They reach about 24” tall, with long stems reaching up an additional foot. ‘Grosso’ has purple flowers and blooms slightly later, which is nice for extending your season of bloom in the garden. ‘Alba’ has white flowers which are just as fragrant as purple blossoms.

We carry two cultivars that aren’t winter hardy here. Both have larger, showier flowers than perennial lavenders. French lavender has purple blooms and very fragrant, fringed foliage. ‘Kew Red’ has big, showy flowers in a purple-red shade that’s most unusual. These lavenders are generally treated as annuals and are very effective in mixed container plantings.

All lavenders love sun and well drained soil. Plant in as much sun as possible. You’ll need a minimum of 4-6 hours of sun per day for best blooming. Lavender doesn’t need particularly fertile soil, but it must drain quickly. Add compost or even sand to loosen clay soil and improve drainage. Planting in a raised bed or sunny slope promotes better drainage. Lavender likes soil on the alkaline side, so mix in some lime when planting.

“Gardeners are generous because nature is generous to them.”
… Elizabeth Lawrence

Using your herbs

It's not too early to start thinking about using your culinary herbs. You can take cuttings to use fresh as soon as the plant becomes established. You can also freeze or dry culinary herbs so you have them to use after the growing season is done. I have already harvested tarragon, oregano and lemon balm which are now drying on my drying rack. Vigorous growers like these can be harvested at least three times throughout the season.

Speaking of lemon balm, many people are distressed at this fragrant plant's ability to spread rapidly. Although it is in the mint family, it doesn't spread by runners like spearmint, etc. When people complain about lemon balm going everywhere, I always think much of it is due to reseeding. The p!ant is perennial, and will increase in size each year, but if it's getting out of hand and going everywhere, it may be due to seeds dropping. Lemon balm has small, white flowere which are not particularly attractive, so remove them before they turn into seeds. If you can plant it in a corner or against a barrier, that will help contain its vigorous growth.

Lavender's first and best bloom time is in June. Harvest lavender flowers while it's still in bud. Eventually, each bud will open into a floret. However, these florets eventually fall off, so you'll lose a lot of fragrance by harvesting after flowers open.

Varieties of English lavender and hybrid lavandins are hardy here in zone 6. They're all fragrant, but the main differences are in size of the plant and flower color. Compact lavenders are 12-15" tall with shorter stemmed flowers. Mid-size are 18-20" tall and tall varieties have foliage about 24" with the flowers standing above that. Compact varieties we carry have purple or pink flowers, mid-size have lavender blooms and tall varieties have purple or white flowers. Lavender plants like lots and lots of sun, very well-drained soil and soil with a little higher ph. Mixing in a little lime when you plant lavender is a good idea.

A Wet Spring

The wet weather has produced lush growth on established perennials in the garden. I have already harvested oregano, lemon balm, tarragon and catnip. Mints are next. Most of these vigorous perennials can be harvested at least three times during the season. My Italian parsley never died off this winter. It was beautiful throughout April. Now, it has sent up thick stalks which are developing flowers. Seed heads follow and the plant declines. So it's time to yank out the parsley shrubs and replace them with new plants.

It should be a wonderful year for lavender. The winter was not severe, so I had very little dieback on my plants. They are budded up, waiting for some warm, sunny days. Don't forget to harvest lavender flowers when they are in bud.

Right now, early perennials like catnip, dianthus and Jupiter's beard are either blooming or will be soon. Snow white candytuft is finishing its bloom. Most perennials benefit from being cut back after they bloom. It encourages the plant to push new foliage. And many times, the plants will rebloom later in the season. If you want to gather seed or have your plant reseed, you must allow flowers to die on the stalk. The flowers will be followed by seedheads, with green seeds ripening to a darker color. Flowers on vigorous plants like lemon balm and garlic chives should be removed so they won't reseed everywhere.